Louisiana Pride Grist Mill
Stone Ground Grits
Grits is a type of maize porridge and a food common in the Southern United States consisting of coarsely ground corn, traditionally by a stone mill. The results are passed through screens, with the finer part being corn meal, and the coarser being grits.
Many communities in the South had a gristmill until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. Grits aficionados still prefer stone ground grits, although modern milling tends to prefer faster methods.
The word "grits" comes from Old English grytta meaning a coarse meal. Yellow grits include the entire kernel, while white grits use hulled kernels. Grits are prepared by simply boiling into a porridge; normally they are boiled until enough water evaporates to leave them semi-solid however. They are traditionally served at breakfast, but can also be used at any meal.
Hominy grits is another term for grits.
Grits are also similar to farina and polenta.
Grits are commonly eaten with a variety of added foods:
- Butter, salt and pepper
- Gravy
- Butter, milk, and brown sugar (Midwest than the South)
- Cheese and eggs
- Sugar
- Ketchup
- Tomatoes
- Bacon or ham
- Livermush
- Shrimp, a favorite in the South Carolina Low Country region.
- Sour cream
- Fried fish, a favorite in the south.
